<\/p>\n
A light and aromatic regional specialty, stuffed dock leaves are delicate due to their thin texture and are traditionally folded in a triangular (\u201cmuska\u201d) shape.<\/p>\n
Servings:<\/strong> 10 People<\/p>\n 1 kg dock leaves (ilibada \/ labada)<\/p>\n<\/li>\n 2 cups rice<\/p>\n<\/li>\n 3 medium onions<\/p>\n<\/li>\n 3 medium tomatoes<\/p>\n<\/li>\n 2 tea glasses vegetable oil (about 200 ml total)<\/p>\n<\/li>\n 1 bunch parsley<\/p>\n<\/li>\n \u00bd bunch fresh mint (or dried mint)<\/p>\n<\/li>\n 1 teaspoon black pepper<\/p>\n<\/li>\n Salt<\/p>\n<\/li>\n<\/ul>\n Prepare the Leaves:<\/strong> (Note: Since the leaves are very thin, they should not remain in hot water for long, as they may become too soft or dissolve.)<\/p>\n Prepare the Filling:<\/strong> Add black pepper and washed, drained rice, and saut\u00e9 briefly. Remove from heat. Wrap the Rolls:<\/strong> Cook:<\/strong> Just before removing from heat, drizzle lemon juice over the top.<\/p>\n Handle the leaves gently due to their delicate structure. Enjoy your meal! \ud83c\udf3f<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Stuffed Dock Leaves (\u0130libada \/ Labada Sarmas\u0131) A light and aromatic regional specialty, stuffed dock leaves are delicate due to their thin texture and are…<\/p>\n","protected":false},"author":1,"featured_media":16947,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[607],"tags":[636],"class_list":["post-16946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yoresel-yemekler-rehberi","tag-ilibada-sarmasi-tarifi"],"_links":{"self":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/comments?post=16946"}],"version-history":[{"count":0,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16946\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media\/16947"}],"wp:attachment":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media?parent=16946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/categories?post=16946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/tags?post=16946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\ud83d\uded2 Ingredients<\/h2>\n
Main Ingredients:<\/h3>\n
\n
\n\ud83e\udd63 Preparation<\/h2>\n
Wash and clean the dock leaves thoroughly.
Dip them briefly into hot water to soften the veins, then remove immediately.<\/p>\n
\n\ud83d\udd25 Instructions<\/h2>\n
Saut\u00e9 finely chopped onions in vegetable oil.
Add grated tomatoes and continue cooking for 3\u20134 minutes.<\/p>\n
Stir in finely chopped parsley and mint.<\/p>\n
Place a portion of the filling onto each leaf and fold into a triangular (\u201cmuska\u201d) shape.
Arrange the rolls neatly in a pot.<\/p>\n
Add enough water so it does not exceed the top layer of the rolls.
Cook over low heat until done.<\/p>\n
\n\u2705 Note<\/h3>\n
Placing the rolls tightly in the pot helps prevent them from falling apart.<\/p>\n